• Serves 4 people
  • 1 kg chicken drumlets

  • 15 chili padi (bird's eye chili)

  • 3 large red chili (1 sliced)

  • 2 shallots

  • 5 cloves garlic

  • 1 tsp dried shrimp paste

  • 150 ml coconut oil

  • 1 kaffir lime leaf (thinly sliced)

  • 1 medium-size lime (juiced)

  • 2 spring onions (sliced)

  • 2 tbsp coriander leaves (chopped)

  • ¼ cup palm sugar

  • 1 tbsp kecap manis (sweet soy sauce)

  • vegetable oil

  • salt

Recipe Courtesy of Asian Food Network

Ayam Taliwang

Devour this spicy yet savory Indonesian fried chicken, you will be sure to ask for more!
  • Medium
  • 30 min
  • 20 min
  • 15 min
  • 2 steps
  • 15 Ingredients
  • Medium
  • 2 steps
  • 15 Ingredients
  • 30 min
  • 20 min
  • 15 min


  1. Make rempah (spice paste)

    • In a pan on medium heat, roast dried shrimp paste until fragrant. Set aside.
    • In a blender, blend the roasted dried shrimp paste, chili padi, 2 roughly chopped large red chili, shallots, 150 ml of coconut oil, kaffir lime leaf, garlic, juiced lime and 50 ml vegetable oil until smooth.

    | If rempah is not blending well, you may add more vegetable oil to help you achieve a smoother consistency

    • Preheat oven to 180°C.

  2. Fry paste, marinate and bake chicken

    • In a pan on medium heat, fry the blended paste until fragrant. Add in palm sugar and mix well.
    • Using ½ of the fried paste, marinate the chicken drumlets for at least 30 minutes. Set aside the other ½ of the paste.

    | To add flavor and save time, you can marinate the chicken the night before

    • After marinating, place chicken drumlets on a baking tray. Bake in the oven at 180°C for 10 to 15 minutes.

Plate and Serve!

Serve the chicken drumlets with white rice. Garnish the dish with 1 sliced large red chili, chopped coriander leaves, kecap manis and the remaining blended paste on the side.


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